Executive Chef Sous
Resume:
Thomas Chapman
Anchorage, AK
99507
adqtvq@r.postjobfree.com
EXPERIENCE
Midnight sun Brewing Company- Anchorage, AK- Executive Chef
August 2019- January 2022
Responsible for Revamp of menu to include introduction of BOH costing and recipe program ‘Cheftec’, updating recipe cards with correct costings and re-training of BOH staff
Responsible for Daily execution of restaurant service, daily specials and preparation pars
Admin responsibilities include- bi weekly payroll summary report, Quarterly inventory and calculated waste, Scheduling for BOH, menu costs and edits
Responsible for all Ordering /receiving and observation of current market trends
Northern Hospitality Group-Anchorage, AK- Executive Chef
May 2013- March 2019
Opened and operated 2 restaurants in Denali national park for 3 seasons
Responsible for Opening a 12 Million dollar a year in sales brew pub in downtown Anchorage
Responsable for 40 BOH employees including -Training,Hiring, Scheduling,, payroll
responsible for All purchasing and receiving, Inventory and budget Allotment
Menu planning and menu costing
Responsible for all banquets and Events on and off premise
Voluntary work at the UAA and prostart
Medinah Country Club-Chicago IL- Executive Sous Chef
Dec 2011 - Jan 2013
Responsible for overseeing all banquet operations from weddings to formal dinners
Responsible for all BOH inventory, receiving and purchasing
Assisted with a 8 month special Ryder cup planning project
Responsible for all Catering for in club golf and Skeet events
Assignment to the ‘Team Europe’ Golf team during the 2012 Ryder Cup Event
O'Shaughnessy's Public House-Chicago IL-Executive Chef
May 2008- Sept 2011
Responsible for Opening an Authentic Irish restaurant on the north side of Chicago
Responsible for 15 member BOH crew, including hiring, training and payroll
Responsible for all BOH purchases, Inventory and Budget Allotment
The Drake Hotel-Chicago IL-Chef de Cuisine
Jan 2005-May 2008
Responsible for Opening a hotel steakhouse in downtown Chicago
Assisted with All steak purchases and observed incline and decline of the beef market
Responsible for all hiring, training and payroll for BOH staff
Assisted with menu planning including seasonal and local products
Biggs Steakhouse- Chicago IL- Sous Chef
Sept 2002-Nov 2004
Responsible for dinner service execution
Responsible for all Meat and Fish butchery including employee training
Assisted with FOH employee training programs
Responsible for all saucier tasks and soup preparation
Bistro 110 - Chicago IL-Sous chef
Oct 2000-Nov 2001
Responsible for lunch service execution
Responsible for opening of restaurant and supervising production
Responsible for all BOH purchases, Inventory and Budget Allotment
Assisted with Seasonal menu specials and private dining
Marks of Las Olas -Fort Lauderdale FL-Line cook
Sept 1999-Oct 2000
Responsible for execution of pasta and saute stations
Assisted with special events and off premise events
Assisted Sous Chef with Monthly inventory
UK Work Experience and Education available on request
REFERENCES
SKILLS
Saucier
Butchery
Smart systems pro
Excel
Gather
Triple seat
Mobile bytes
People matter
Cheftec
ACHIEVEMENTS
Best New Restaurant-Best of Alaska
UAA Celebrity Chefs -Anchorage AK
2012 Ryder Cup-Chicago Il
Anchorage food handlers card
Drew Johnson - 907-***-****
Daniel Shier- 907-***-****
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